Wednesday, September 27, 2017

Date Night Dinner: Ratatouille Tarts

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This past weekend, we were apple picking and cabining with the family, which is really my favorite highlight of the season (and more to come from that soon).  This year has been a rough one for the whole family for all different reasons and the fact that we were all on the other side of it and were able to be together and just frankly, enjoy being together was wonderful.

The 20 of us always have a good time and every single one of them I cannot imagine my life without but I have a special place in my heart for my young cousin, H, who is only 10 but Paris-obsessed like me.  It was a lot of fun getting to hang out with her and plan our own special Paris trip.  I think we should go when she's 13; her mom does not agree, and H just giggles every time we talk about it!!!  I think every girl needs a romantic trip to Paris in their teenage years.

There's something romantic about these ratatouille tarts too.  Using the last bounty of the summer garden, and enjoying the summer tomato flavors before they get mixed into heavier pasta sauces and chili is a great way to welcome in fall and say goodbye to summer at the same time. It's like a fleeting Paris romance - bittersweet to see it end but at the same time, oh so tasty!
Ratatouille Tarts
Serves:  2
2 tablespoons olive oil
1 baby eggplant, chopped
4 baby bell peppers, diced
1 summer squash, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
4 tomatoes, chopped (about 1 cup chopped)
2 pie crusts (I love this recipe)
4 ounces goat cheese
1 tablespoon fresh chives

Preheat the oven to 450 degrees F.   In a large skillet, heat two tablespoons of olive oil on medium-high heat.  Add the eggplant in a single layer on the skillet and let sit for 3-4 minutes, without stirring, until lightly brown.  Add the sweet peppers, summer squash, and garlic.  Cook, stirring frequently, 1-2 minutes, or until slightly softened and fragrant.  Add the tomato paste and stir quickly, 2-3 minutes.  Add the chopped tomatoes and 2 tablespoons of water to the pan.  Season with salt and pepper, as desired.  Cook about 1-2 minutes, until water has cooked off.  Remove from heat.

While warm, spoon the mixture into each tart.  Bake for 12-15 minutes, until the crusts are golden brown and flaky.  Remove from the oven and place dollops of goat cheese and fresh chives evenly on top.  Serve immediately.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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